Matamata selected for ‘Town Makeover’ in NZ initiative

11 February 2013

Matamata selected for ‘Town Makeover’ in NZ initiative

It’s already known as the home of Hobbiton, now Matamata is set to go on the map as being the ‘Best Chip Town in New Zealand’ too.

The Waikato town has been selected for a pioneering initiative to ensure every outlet selling deep-fried chips cooks them to best practice standards for the food service industry – reducing fat and salt content and ensuring the crispiest, most delicious results.

Food and Nutrition Educator Glenda Gourley, Chair of The Chip Group, which works to improve the nutritional status of deep-fried chips sold in New Zealand, said that every hot chip retailer in Matamata will now be invited to take part in training, with organisers aiming for 100 per cent participation.

“We selected Matamata because it has 20 retailers selling hot chips in a relatively small area, catering both for residents and the many tourists visiting the area,” said Glenda.

“It is a very exciting opportunity for retailers, because chips cooked to industry best are crispier, tastier and lower in fat. With everyone cooking to The Chip Group standards, it really will be the best chip town in New Zealand.”

The group has is working in partnership with the Matamata Council, Sport Waikato, the Heart Foundation, Pohlen Hospital and local Matamata businesses on the initiative.

Chip Group researchers have found chips in New Zealand, not cooked to industry standards, contain up to 20 per cent fat, compared to only seven to nine per cent for chips cooked to industry standards.

‘Mystery chip shoppers’ have already visited every one of the 20 outlets selling hot chips in Matamata, collecting samples for laboratory testing. The Chip Group will be repeating the exercise for comparison, following the training, and expects there to be a significant reduction in the fat content of hot chips sold in the town.

“New Zealanders eat millions of portions of chips each week,” said Glenda. “By training hot chip retailers to reduce the fat content of their chips, simply through improving their cooking techniques, we can ensure better chips – and that’s good for those retailers’ businesses too.”

‘The Tips for Better Chips’ training seminar will take place on Monday, February 25 and will facilitated by Kate Underwood, The Chip Group’s Training and Education Manager. Kate will be supported by Michael Huang, owner of Oppies Takeaway in Rotorua and winner of the New Zealand’s Best Chip Shop 2011 title.

The session will cover chip portion sizes, salt use, the best oils to use, cooking temperatures and how to ‘bang, shake and hang’ baskets following frying to ensure cooked chips are as healthy as possible for customers.

Participants will receive a certificate to display in their shop showing they have taken part in training to serve healthier chips.

The Chip Group is made up of a range of food service industry providers and suppliers. It is also supported by health and Government agencies such as the Heart Foundation and The Ministry of Health.

For more information about the Chip Group and the 2013 Town Make-over please visit www.chipgroup.co.nz

Background on the Chip Group
The Chip Group is made up of a range of food service industry organisations, such as potato growers, chip manufacturers, oil and equipment suppliers. We also have the support of multiple health and government members such as the Heart Foundation and The Ministry of Health.

Our primary goal is to improve the nutritional status of deep-fried chips served by the New Zealand food service industry by reducing fat (total and saturated) and salt content.

ENDS

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